Heatcraft Refrigeration Products H-ENGM0408 manual Not based on maintaining nutritional value

Page 15

Table 7

Storage requirements and properties of perishable products

 

 

Storage Conditions

 

 

 

 

Specific

Specific

Latent

Product

 

 

 

 

 

Highest

Heat

Heat

Heat

Loading

 

 

 

 

 

 

 

 

 

Storage

 

Relative

 

Approximate

 

Freezing

Above

Below

of

Density

Commodity

Temp.

 

Humidity

 

 

Storage

 

Point

Freezing

Freezing

Fusion

Approx.

(Alphabetical Listing)

ºF.

 

%

 

 

Life*

 

ºF.

BTU/lb./F

BTU/lb./F

BTU/lb.

lb./Cu. Ft.

 

 

 

 

 

 

 

 

 

 

 

 

 

Apples

30 - 40

 

90

 

3 -8 months

 

29.3

0.87

0.45

121

28

Apricots

31 - 32

 

90

 

1 - 2 weeks

 

30.1

0.88

0.46

122

30

Artichokes (Globe)

31 - 32

 

95

 

 

2 weeks

 

29.9

0.87

0.45

120

—

Asparagus

32 - 36

 

95

 

2 -3 weeks

 

30.9

0.94

0.48

134

25

Avocados

45 - 55

 

85 - 90

 

2 -4 weeks

 

31.5

0.72

0.40

94

19

 

 

 

 

 

 

 

 

 

 

 

 

 

Bananas

55 - 65

 

85 - 90

 

 

—

 

30.6

0.80

0.42

108

—

Beans (Green or Snap)

40 - 45

 

90 - 95

 

7 - 10 days

 

30.7

0.91

0.47

128

14

Lima

32 - 40

 

90

 

 

1 week

 

31.0

0.73

0.40

94

—

Beer, Keg

35 - 40

 

—

 

3 - 8 weeks

 

28.0

0.92

—

129

—

Bottles, Cans

35 - 40

 

65 or below

 

3

- 6 months

 

28.0

0.92

—

129

—

Beets, Topped

32

 

95 - 100

 

4

- 6 months

 

30.1

0.90

0.46

126

23

Blackberries

31 - 32

 

95

 

 

3 days

 

30.5

0.88

0.46

122

19

Blueberries

31 - 32

 

90 - 95

 

 

2 weeks

 

29.7

0.86

0.45

118

19

Bread, Baked

—

 

—

 

1

- 3 months

 

16 to 20

0.70

0.34

46 - 53

—

 

 

 

 

 

 

 

 

 

 

 

 

Dough

35 - 40

 

85 - 90

 

3 - 72 hours

 

—

0.75

—

—

—

Broccoli, Sprouting

32

 

95

 

10 - 14 days

 

29.0

0.92

0.47

130

13

Brussels Sprouts

32

 

95

 

3 - 5 weeks

 

30.5

0.88

0.46

122

—

Cabbage

32

 

95 - 100

 

3

- 4 months

 

30.4

0.94

0.47

132

17

Carrots, Topped, Mature

32

 

98 - 100

 

5

- 9 months

 

29.5

0.90

0.46

126

22

Cauliflower

32

 

95

 

2 - 4 weeks

 

29.0

0.93

0.47

132

16

Celery

32

 

95

 

1

- 2 months

 

31.1

0.95

0.48

135

30

Cherries, Sour

31 - 32

 

90 - 95

 

 

3 - 7 days

 

29.0

0.87

—

120

18

Sweet

30 - 31

 

90 - 95

 

2 - 3 weeks

 

28.8

0.84

—

—

—

Chocolate (Coating)

50 - 65

 

40 - 50

 

2

- 3 months

 

95 - 85

0.55

0.30

40

—

Cocoa

32 - 40

 

50 - 70

 

1 year, plus

 

—

—

—

—

—

Coconut

32 - 45

 

80 - 85

 

1

- 2 months

 

30.4

0.58

0.34

67

—

Coffee (Green)

35 - 37

 

80 - 85

 

2

- 4 months

 

—

0.30

0.24

147 - 21

—

Collards

32

 

95

 

10 - 14 days

 

30.6

0.90

—

—

—

Corn, Sweet (Fresh)

32

 

95

 

 

4 - 8 days

 

30.9

0.79

0.42

106

16

Cranberries

36 - 40

 

90 - 95

 

2

- 4 months

 

30.4

0.90

0.46

124

22

Cucumbers

50 - 55

 

90 - 95

 

10 - 14 days

 

31.1

0.97

0.49

137

20

Currants

31 - 32

 

90 - 95

 

10 - 14 days

 

30.2

0.88

0.45

120

—

Daily Products

 

 

 

 

 

 

 

 

 

 

 

 

Cheddar Cheese

40

 

65 - 70

 

 

6 months

 

8.0

0.50

0.31

53

40

Processed Cheese

40

 

65 - 70

 

12 months

 

19.0

0.50

0.31

56

40

Butter

40

 

75 - 85

 

 

1 months

 

-4 to 31

0.50

0.25

23

—

Cream

35 - 40

 

—

 

2 - 3 weeks

 

31.0

0.66 - 0.80

0.36 - 0.42

79 - 107

—

Ice Cream

-20 to -15

 

—

 

3 - 12 months

 

21.0

0.66 - 0.70

0.37 - 0.39

86

25

Milk, Fluid Whole

 

 

 

 

 

 

 

 

 

 

 

 

Pasteurized, Grade A

32 - 34

 

—

 

2

- 4 months

 

31.0

0.93

0.46

125

—

Condensed Sweet

40

 

—

 

15 months

 

5.0

0.42

0.28

40

—

Evaporated

40

 

—

 

24 months

 

29.5

0.79

0.42

106

—

Dates (Dried)

0 or 32

 

75 or less

 

6 - 12 months

 

3.7

0.36

0.26

29

24

Dewberries

31 - 32

 

90 - 95

 

 

3 days

 

27.0

0.88

—

—

—

 

 

 

 

 

 

 

 

 

 

 

 

Dried Fruits

32

 

50 - 60

 

9 - 12 months

 

—

0.31 - 0.41

0.26

20 - 37

45

Eggplant

45 - 50

 

90 - 95

 

7 - 10 days

 

30.6

0.94

0.48

132

—

Egg, Shell

29 - 31

 

80 - 85

 

5

- 6 months

 

28.0

0.73

0.40

96

19

Shell, Farm Cooler

50 - 55

 

70 - 75

 

2 - 3 weeks

 

28.0

0.73

0.40

96

19

Frozen, Whole

0 or below

 

—

 

1 year, plus

 

28.0

0.73

0.42

106

41

Endive (Escarole)

32

 

95

 

2 - 3 weeks

 

31.9

0.94

0.48

132

—

Figs, Dried

32 - 40

 

50 - 60

 

9 - 12 months

 

—

0.39

0.27

34

45

Fresh

31 - 32

 

85 - 90

 

7 - 10 says

 

27.6

0.82

0.43

112

21

Fish, Fresh

30 - 35

 

90 - 95

 

5 - 15 days

 

28.0

0.70 - 0.86

0.38 - 0.45

89 - 112

—

Haddock, Cod

30 - 35

 

90 - 95

 

 

15 days

 

28

0.82

0.43

112

35

Salmon

30 - 35

 

90 - 95

 

 

15 days

 

28

0.71

0.39

92

33

Smoked

40 - 50

 

50 - 60

 

6

- 8 months

 

—

0.70

0.39

92

—

Shellfish, Fresh

30 - 33

 

86 - 95

 

 

3 - 7 days

 

28.0

0.83 - 0.90

0.44 - 0.46

113 - 125

—

Tuna

30 - 35

 

90 - 95

 

 

15 days

 

28.0

0.76

0.41

100

35

Furs and Fabric

34 - 40

 

45 - 55

 

several years

 

—

—

—

—

—

Garlic, Dry

32

 

65 - 70

 

6

- 7 months

 

30.5

0.69

0.40

89

—

Gooseberries

31 - 32

 

90 - 95

 

2 - 4 weeks

 

30.0

0.90

0.46

126

19

Grapefruit

50 - 60

 

85 - 90

 

4 - 6 weeks

 

30.0

0.91

0.46

126

30

Grapes, American Type

31 - 32

 

85 - 90

 

2 - 8 weeks

 

29.7

0.86

0.44

116

29

European Type

30 - 31

 

90 - 95

 

3

- 6 months

 

28.1

0.86

0.44

116

29

 

 

 

 

 

 

 

 

 

 

 

 

Greens, Leafy

32

 

95

 

10 - 14 days

 

30.0

0.91

0.48

136

32

Guavas

45 - 50

 

90

 

2 - 3 weeks

 

—

0.86

—

—

—

Honey

38 - 50

 

50 - 60

 

1 year, plus

 

—

0.35

0.26

26

—

Horseradish

30 - 32

 

95 - 100

 

10

- 12 months

 

28.7

0.78

0.42

104

—

Kale

32

 

95

 

3

- 4 months

 

31.1

0.89

0.46

124

—

Kohlrabi

32

 

95

 

2 - 4 weeks

 

30.2

0.92

0.47

128

—

Leeks, Green

32

 

95

 

1

- 3 months

 

30.7

0.88

0.46

126

—

Lemons

32 or 50 - 58

 

85 - 90

 

1

- 6 months

 

29.4

0.91

0.46

127

33

Lettuce Head

32 - 34

 

95 - 100

 

2 - 3 weeks

 

31.7

0.96

0.48

136

25

Limes 48 - 50

85 - 90

 

6 - 8 weeks

 

 

29.1

 

0.89

0.46

122

32

 

 

 

 

 

 

 

 

 

 

 

 

 

 

* Not based on maintaining nutritional value.

 

 

 

 

 

Reprinted by permission from 1974 ASHRAE Applications Handbook.

15

Page 14 Page 16
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Page 14 Page 16
Contents Engineering Manual Forward Table of ContentsTables Wall heat loads Insulated block K factorsOpenings and infiltration Refrigeration Load Calculations Job SurveyDaily figure Safety FactorAir Change Load Product Load50ºF. rooms and higher with coil Temperature above 32ºF 20-22 hrHourly Heat Load Load Calculation FormsExample 35ºF Convenience Store Cooler With Glass Doors Example 35ºF Beef Cooler Inches Type Ceiling Walls Floor Example -20ºF Ice Cream Hardening Freezer Example -10ºF Beef Freezer Gallons of ice cream @ Overrun Allowance for Sun Effect Appendix TablesWall Heat Loads Effective K Factor in Block Thickness of InsulationRoom 40ºF .4ºC 50ºF ºC VolumeFor long storage multiply the above values by StorageNot based on maintaining nutritional value Storage requirements and properties of perishable productsMaple Sugar BTU / LB. / 24 Hrs Storage Temperature Degree F Product Heat of Respiration ApproxºF. Other Heat equivalent of Occupancy Heat gain due to operation of battery operated lift truckBTU / 24 HR Heat equivalent of electric motorsRefrigeration requirements for hardening ice cream Banana Ripening RoomBanana Rooms Refrigeration Requirements Rapid load selection for back barsTemp State City Summer outside air and ground temperature design conditionsDesign Dry BulbEquipment Balance Temperature DifferenceProduct Safety/Capacity Control Refrigeration Equipment SelectionEffects of Altitude on Air Cooled Equipment Derating FactorsType of Operation/Air Flow Recommended Air Changes/HourGeneral Guidelines Unit Cooler Recommended Coil Replacement Left Large cooler or freezer RightLeft Cooler or freezer with glass display doors Right 150 200 100 Line SizingRecommended Line Sizes for R-134a +30˚F21/8 Expansion ValveRecommended Line Sizes for R-22 Equivalent Lengths100 150 200 200 100 Receiver toRecommended Line Sizes for R-404A and R-507 30˚F 40˚F Recommended Line Sizes for R-404A and R-507Equivalent Feet of Pipe Due to Valve and Fitting Friction 134a R507 & R-404A Liquid Line Net Recommended Remote Condenser Line SizesRefrigerant Fahrenheit Fahrenheit Celsius Temperature Conversion ChartCelsius Fahrenheit Celsius= Watts Single Phase Loads Ohm’s Law for direct currentConversion Factors constant Air CoilsEnglish to Metric Conversion Factors English Conversion Factors & Data7000 Use of the Psychrometric ChartDefinitions SR/lb dry airCourtesy of Ashrae Reproduced by permission Appendix ChartsAtmospheric Pressure At other altitudeCourtesy of Ashrae Reproduced by permission Glossary of Refrigeration Terms Floor DimensionQuick Selection Guide Btuh Load +35 Room +30 RoomTips for Quick Selection Guide Rapid Load Calculator for Large Coolers and Freezers Heatcraft Refrigeration Products LLC

H-ENGM0408, H-ENGM0806 specifications

Heatcraft Refrigeration Products offers a diverse range of commercial refrigeration solutions designed to meet various operational needs. Among their notable offerings are the H-ENGM0806 and H-ENGM0408 models, which stand out for their efficiency and innovative features.

The H-ENGM0806 model boasts a robust construction and high-performance capabilities, making it ideal for large-scale refrigeration requirements. This model is engineered with an advanced compressor that provides powerful cooling while maintaining energy efficiency. The unit operates at low sound levels, making it suitable for environments where noise reduction is essential, such as restaurants and grocery stores. Additionally, the H-ENGM0806 incorporates a reliable fan system designed to ensure optimal air circulation, promoting even cooling throughout the refrigerated space.

Meanwhile, the H-ENGM0408 model is designed for medium-sized applications that require flexibility without compromising on performance. This unit features a compact design, making it an excellent choice for businesses with limited space. Its energy-efficient compressor reduces operational costs, and its user-friendly digital controls allow for easy temperature adjustments and monitoring. The H-ENGM0408 is engineered to operate in various ambient conditions, ensuring reliability and consistent performance regardless of the environment.

Both models feature a state-of-the-art microprocessor control system that allows for precise temperature management. These systems not only optimize performance but also enhance the longevity of the refrigeration units. The H-ENGM0806 and H-ENGM0408 come with a robust evaporator coil design, facilitating rapid cooling and reducing the downtime associated with equipment maintenance.

In terms of durability, both products are constructed with high-quality materials resistant to corrosion and wear, making them suitable for demanding commercial environments. Additionally, they comply with industry standards and regulations, ensuring safety and reliability in operation.

In conclusion, Heatcraft's H-ENGM0806 and H-ENGM0408 models combine efficiency, flexibility, and advanced technology to provide reliable refrigeration solutions. Their thoughtful design and robust features make them ideal choices for businesses looking to maintain optimal temperature control while minimizing energy consumption and operational costs.
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